Fish creole

Yield: 3 servings

Measure Ingredient
1 pounds Frozen fish fillets
⅓ cup Chopped onion
⅓ cup Chopped green pepper
1 clove Garlic, minced
1 can Tomatoes, cut up 16 oz.
2 tablespoons Snipped parsley
1 tablespoon Instant chicken bouillon
\N \N Granules
\N dash Hot pepper sauce
1 tablespoon Cornstarch
3 cups Hot cooked rice

Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tablespoons of water. Cook covered, till tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and ½ cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons of cold water; stir into tomato mixture. Cook and stir till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes. Serve over rice. Randy Rigg

Similar recipes